Bouillabaisse

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Bouillabaisse Ingredients

1/2 c Olive oil	2 Bay leaves
1 Clove Garlic; minced	1 tb Salt
1/2 c Chopped onion	1 ts Paprika
1/2 c Carrot; sliced thin	1/8 ts Cayenne pepper
1/2 c Celery; sliced thin	2 1/2 c Water
2 c Peeled diced tomatoes	1 c Dry sherry
1 Bottle (8 ounce) clam juice	1 lb Shrimp fresh shrimp with
1 ts Sage	1 lb Each perch; cod, sole and
1 ts Thyme	2 Dozen small hard shell
1/2 ts Saffron	1 c Cooked crab meat

Instructions for Bouillabaisse

Heat oil in a large Dutch oven, Add garlic, onion, carrot, celery, tomatoes, clam juice, sage thyme, saffron, bay leaves, salt paprika, pepper and water. Bring to a boil, lower heat and simmer for 15 minutes. Stir in sherry Layer, each type of fish and the shrimp. Cover and simmer for 10 minutes longer. Add crab meat and clams. Cover and simmer for 5 minutes longer, or until the clams open and the fish flakes easily. Serve with French bread and encourage dunking. >From the kitchen of D. Hart I do not remember where this recipe came from but I have made it many time an we all enjoy it. Posted to TNT - Prodigys Recipe Exchange Newsletter by Dorothy Hart on Aug 13, 1997

Main Ingredient: Cuisine: Uncategorized

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